Scallop-Avocado Appetizer


Easy, elegant starter: One of the most popular appetizers I've ever served, this combo of low-calorie seafood and antioxidant-rich tomatoes, onions, avocado and cilantro looks and tastes great.

Additional Time:
25 mins
Total Time:
25 mins
6 servings


  • 1 pound dry-pack scallops (16-20 count)

  • 1 cup chopped tomato

  • 1 cup sliced green onions

  • 1 avocado, cubed

  • 1 cup chopped cilantro

  • 6 tablespoons fresh lime juice

  • 1 tablespoon olive oil

  • ½ teaspoon hot pepper flakes, or to taste

  • ¼ teaspoon salt, or to taste


  1. In a small pan, bring 4 cups of water to a boil. Add scallops, reduce heat and simmer 1 1/2 minutes -- do not overcook. Drain and refrigerate for 2 hours. Cut into small (1-inch) pieces. Combine all ingredients. Serve in cocktail glasses.


Copyright 2006 Jean Carper. Printed first in USA WEEKEND. All rights reserved.

Nutrition Facts (per serving)

158 Calories
8g Fat
9g Carbs
14g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 158
% Daily Value *
Total Fat 8g 10%
Saturated Fat 1g 6%
Cholesterol 25mg 8%
Sodium 229mg 10%
Total Carbohydrate 9g 3%
Dietary Fiber 3g 12%
Total Sugars 2g
Protein 14g
Vitamin C 20mg 98%
Calcium 46mg 4%
Iron 1mg 5%
Potassium 588mg 13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.